Ingredients

Veal Cutlets

• 4 Veal Cutlets 250-300g
• 2 garlic cloves, crushed
• 8 sage leaves
• 4 slices of prosciutto
• 4 tbsp olive oil
• maldon salt and freshly ground black pepper

Method

1. Veal Cutlets: Lightly season the veal cutlets with salt and pepper (remember the prosciutto is salty) and rub crushed garlic into the meat.
2. Lay 2 sage leaves on each veal cutlet and wrap in prosciutto. Coat generously in olive oil, cover and refrigerate for at least 1 hour or overnight to allow the flavours to develop.
3. To Barbecue: Preheat a barbecue to medium. Brush the cutlets with a little more olive oil and place on the barbecue sage side down and cook for 5-6 minutes on each side or until cooked through. Allow the cutlets to rest for 3-5 minutes before serving.
4. To Serve: Accompany the veal with a simple tomato, mozzarella and rocket salad. Alternatively serve with wild garlic or nettle gnocchi with fresh broad beans.